Chai cake!

This cake is everything a chai lover would want. Strong chai flavor with silky smooth cinnamon buttercream, it is an absolute flavor bomb!

CHAI MILK
Milk 185 g
Chai patti (tea leaves) 10g
Elaichi (cardamom) 5g
Adrak (ginger) 10g

FOR THE CAKE
All purpose flour 135g
Baking powder 4g
Salt 4g
Chai masala 3g
Unsalted Butter 90g
Granulated Sugar 100g
Brown sugar 50g
Eggs 75g
Vanilla 3g
Chai milk 125g

For the chai milk.
1. In a saucepan, add milk, chai patti (tea leaves), elaichi (cardamom) and adrak (ginger).
2. Once it comes to a boil, let it simmer for 2 minutes.
3. Take it of the heat, let it sit for 5 minutes and then strain the chai.
4. Re-measure the chai. We need 125 grams for the cake (you can add sugar and drink the rest! ;)).

For the cake
1. Preheat the oven to 350 F (180 C).
2. Grease and flour two 4 inch cake pans or one 6 cake pan.
3. Beat the butter, granulated sugar and brown sugar together till light and fluffy (5-7 minutes).
4. Add the eggs and vanilla.
5. Sift the dry ingredients - all purpose flour, baking powder, salt and chai masala.
6. Add the dries alternating with the chai milk. That is start by adding 1/3 of the dries followed by half the milk, then more dries followed by the remaining milk and then ending with dries.
7. Once the batter is ready, pour it in the prepared cake pan and bake it for 45 minutes or till a toothpick inserted in the center comes out clean.
8. Let the cake cool completely before taking it out of the pan.
9. You can wrap it and refrigerate it for 2 week or in the freezer for up to 2 months.

FOR THE CINNAMON BUTTERCREAM
Swiss meringue buttercream 750g
Cinnamon 1 tablespoon

1. Beat the buttercream and cinnamon together till the buttercream has a smooth silky consistency.

Assembly
1. Slice the cooked cakes.
2. Soak them in simple syrup.
3. Apply a layer of buttercream between each layer.
4. Crumb coat the cake and refrigerate for about 45 minutes or freeze for 15 minutes.
5. Then mask the cake, that is apply a thicker layer of buttercream on the outside.
6. Decorate and garnish it any way you like :)

NOTE:
1. If you are using salted butter, skip the salt in the recipe.
2. All ingredients have to be at room temperature.
3. Refrigerator or freeze the cake after crumb coat.

Enjoy!!